You guys I am so excited to share this week’s recipe with you. Chocolate Mocha Banana Bread. Need I say more? I should just end this post right here and let you get to the recipe. But I won’t. After all this is the only time you get to hear about my week, and all the exciting things going on in my life (sarcasm folks, sarcasm).
But seriously this recipe. Think dense, moist, chocolatey goodness with a drizzle of coconut on top. And while this is made in a bread pan I must be honest. This is basically a cake. A healthy cake. A healthy chocolate cake. A healthy chocolate cake that doesn’t contain any nuts, dairy or grains. No it’s not impossible. Just because you are eating healthy, or have certain food allergies or intolerances doesn’t mean you should have to miss out on things like chocolate banana bread. At least not if you ask me. Because life just wouldn’t be very exciting without a little chocolate once in a while. Right?
So what have I been up to this last week? Well pretty much just the usual suspects like work, working out, working on my research project, working on my upcoming presentations, finishing an abstract… wow my life sounds miserable. It’s not that bad I promise. It’s way better than last year anyways. It’s all relative folks.
I also started watching Narco on Netflix. Has anyone else been watching? Can we just talk about how crazy that show is for a second? I had no idea it was that bad in Columbia before! Seriously the amount of money the drug trade brought in and the number of people killed blows my mind. I live in such a sheltered little world… Not that I am complaining about that but it just makes me realize how naive I am. Needless to say I am officially addicted.
Chocolate Mocha Banana Bread
But seriously this recipe. Think dense, moist, chocolatey goodness with a drizzle of coconut on top. And while this is made in a bread pan I must be honest. This is basically a cake. A healthy cake. A healthy chocolate cake.
Ingredients
- 2 ripe bananas
- 1 cup full fat coconut milk
- 1/3 cup melted coconut oil
- 1/3 cup honey
- 1/3 cup brewed organic coffee
- 3 large free run eggs
- 1 tbsp organic vanilla extract
- 1 cup coconut flour
- 1/2 cup cacao powder
- 1/4 cup tapioca flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp sea salt
- melted coconut butter/ manna for drizzling Optional
- small amount of coconut oil to grease the pan
Instructions
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Preheat your oven to 350F
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Add all the ingredients to your mix-master and mix on medium speed until smooth
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Grease your 9" x 5" bread pan with coconut oil
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Line the bread pan with parchment paper
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Transfer the batter to the lined bread pan, and spread evenly with a knife or spoon
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Place the pan in the oven and cook for 44-48 minutes (mine took 46 minutes) or until a toothpick inserted into the loaf comes out clean
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Remove from the oven and let cool for 15-30 minutes. If adding the optional drizzle do that now (simply drip the melted coconut butter over the loaf in the pattern of your choice)
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Serve and enjoy!
Recipe Notes
NOTE: This bread keeps well in the fridge for at least a week
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Awesome recipe! Finally a cake that isnt brick like or scrambled egg like in texture. Light, fluffy and yummy. Thank you for sharing! ��
So glad you liked it Shannon! Thanks so much for making the time to comment. Means a lot! xoxo
This recipe looks so yummy! I noticed that it says it's gaps approved however tapioca flour is not allowed on the gaps diet. Is there something that can be used instead?
Julia! I am so sorry! I don't know how I overlooked that. Totally my mistake. To be honest I am not sure what could be substituted that would be GAPS compatible. Perhaps almond flour but I haven't tried it yet so no guarantees. If I do and it works out I will let you know! Thanks again for pointing out my mistake. I've gone ahead and fixed that!